Hashida Sushi

Chef Yuji Sato gave me one of e the best omakase experiences I’ve had. His swords (knife)manship brought me out of the restaurant into Kyoto’s bamboo forest. Sashimi was top notch — fresh, tender, sweet. Pricey but I think it’s worth the splurge if you had a big enough occasion. Unforgettable.

I ate at Hashida Sushi for lunch a few times and it’s hands down the best sushi restaurant in Singapore. My wife convinced me to try the dinner omakase with Chef Hashida and it elevated Hashida Sushi as one of my favorite restaurants worldwide. The food was amazing and many dishes were very unique. The dinner omakase is a bit expensive, but definitely have to try it at least once!

My dreamland, anything is wonderful besides the price is a little bit uncool

First off, Hashida isn’t for everyone. Some people will find the experience pretentious and some will love it. Still, no one can deny that the chef takes great pride in his craft.
I was brought to Hashida by a friend for dinner and we decided to go for the Omasake ($ 300 per person, if I remember correctly).
The Ikaru was juicy, the uni was creamy and fresh and the sushi was warm (the proper way, not the defrosted way!). The attention to detail was really awesome and the presentation as well as the quality of the food we received was nothing short of amazing. I would definitely return for a special treat :)

Hashida is a good but not great. You will get the best type of fish there possibly is with excellent presentation and most likely you will enjoy it. They will show you the torso of the actual tuna fish where they slice the chutoro and otoro from and you will get to try what I believe was a live octopus tentacle. But other than these two, Hashida to me is like Shinji at Raffles Hotel where there wasn’t anything spectacular or memorable to look back on and the price you are spending (you can request your budget between 300 – 500 SGD per person) doesn’t equate to a better meal. All of the fish was common in what you can get anywhere else and the fish didn’t necessarily taste a whole lot better.
Hashida is in the maze of the Mandarin Gallery beside the Mandarin Orchard hotel. You walk in to an extremely kind hostess staff and are seated at the typical highly sanded wood counter and are greeted by one of three young chefs. I don’t believe Chef Hashida-​san was present that night but our chef was definitely very kind and knowledgable.
In front of you upon seating is a menu of 3 line items and the price. The top says «OMAKASE» then says «Chef Selection Sushi Selection», «Broth», then «Seasonal Fruits». Then the price between 300 – 500.
The waitress asks your price range then any allergies or fish preferences (if you don’t like any) then the journey begins:
1) Monkfish liver, tuna, live clam, octopus tentacle, live octopus (arm I think), ebi shrimp sea «perch»? sashimi platter with fresh wasabi
2) Steamed live abalone, steamed kinki fish platter
At this point I requested only sushi to be prepared as that was what I was expecting to be served.
3) Hokkaido sea urchin with a special kind of salmon roe (ikura), hairy crab and sushi rice.
4) Chu toro
5) O toro
6) Chutoro roll
7) Red snapper sushi
8) Surf clam sushi
9) Spanish mackerel sushi
10) One other type of sushi that I didn’t understand
11) Special kind of miso soup
12) Japanese persimmon, mango, grape and melon for dessert
I had sake and beer. All together ran $ 1,100 SGD.
I feel that Unilocalers need to be aware that although Hashida decorates itself as being an upscale SUSHI establishment, you will be served the full fledged omakase which includes sashimi and steamed fish courses. The other couple near us also requested for sushi only after we did the same a few courses in. Even the menu says «Chef’s Selection SUSHI» which is misleading.
This place definitely has potential to be a 2 Michelin Star establishment if Michelin makes its way into Singapore because of the setting and all the bells and whistles of presentation as well as the good quality fish but for any unique flavor to make it a 3 Star, this just isn’t it. I feel there still are better places in Singapore that are slightly less expensive and better rounded with flavor and elements that make them even better contenders for Best Sushi in Singapore.
I still recommend Hashida for all the die hard sushi fanatics out there. Again, it is good, but not great.

A friend brought me here for a special birthday lunch treat. I read up about this place before and prepared myself that it was one of those «hole-​in-​the-​pocket» places with superieor quality sushi and sashimi cuts.
We chose the middle priced range of omakase lunch and ordered 2 kinds of sake which the bill came to about $ 400 — $ 500 I can’t remember.
Let’s get down to business of the food — the Nigiri sushi here is definitely of the top end. The otoro was one of the best I’ve eaten till date. Very oily and feels like eating a very tasty stick of butter. The uni was very fresh with the taste of the ocean, (no pungent ammonia taste). It was sweet, it was beautiful.
Everything else was like how I thought it would be.
One thing to know about me before reading further is that I love my Japanese food and am NOT so much of a food nazi when it comes to Japanese food. Most of the time, even a place like sushi tei hits the spot for me (with the exception of some «off days» *shudders*).
With knowing that, after a certain level of freshness and eye for detail by the chef, the excess is definitely lost on me. Unless you’re gonna bring out some exotic type of prawns or scallops or weird seafood, the rest of the fish besides the otoro I thought were pretty common and maybe does not explain the price.
Don’t get me wrong, I love how friendly the chefs are, and how they are more than happy to explain the dishes that come out, the kimono servers who were cheerful and helpful in helping you make menu decisions and their excellent knowledge of sake for my food pairing. I know that I’m paying for all that as well, but I just feel it’s not somewhere you would go to that many times unless you’re there to impress either a date or a business associate.
With that being said… I’m very sure that the standard of food and service here is top class (some have even compared this to Shinji) but for a normal guy like me, I’ll probably be happier to dine somewhere else with the same budget in mind.
Thank you Hashida for the excellent standard of nigiri sushi and sake, but I think this may be a «one-​off» for us!
3.8 STARS

Hashida was the splurge of my trip. I think I paid around S$ 120 per person for a lunch omakase. While the fish is pristine and the service is attentive, it is too expensive. (Perhaps this is normal for Singapore? I am not sure.)
The chef was very courteous and introduced every single piece of fish served but I left hungry. I ended up going to the food court for lunch #2.

Omakase here was wonderful. The raw fish was just so delicious. I have favorites and pretty selective about raw fish — the chef served up barracuda, chu toro, sardines (which wasn’t fishy at all, I love), fluke, snapper and more white fish. I loved the barracuda which was slightly grilled. The rice portion was tiny but top grade rice.
What got me squealing was the tiny bowl of seasoned ikura and really sweet uni. That bowl of joy made my day. I’m a serious uni fan and have travelled to small towns in Japan just for it — so the sweetness of this sea urchin surprised me as I’m used to the average mild flavored uni we find outside of japan. Definitely come here for a serious set of tastebud tantalizers.

Just within the borders of Singapore, there are a handful of restaurants that I term «Shinji-​class». Some of them are absolutely justified in charging Shinji-​prices, and some of them aren’t.
Sushi Hashida would be maybe one of the only Japanese restaurants in Singapore justified in charging more. Now, I love Shinji by Kanesaka at Raffles Hotel so I can’t offer higher praise than I can’t choose between Shinji and Hashida.
To be honest, I’ve resigned myself to not taking photos and keeping track of courses when it comes to omakase experiences because I get so lost amongst the items, so overwhelmed by the excellence of everything.
And indeed, everything (well almost almost almost everything) was excellent.
There was one hiccup in service, where we weren’t give the small wet towels you expect to eat sushi by hand. But other than that? Brilliant.
The most luscious, fatty horse mackerel I’ve ever had. Amazing Spanish mackerel, top-​notch fish and shellfish, and a brilliant crab dish that left me breathless, it was like being smacked around by pure amazing and you’re left very breathless but smiling the whole time. Melt-​in-​your-​mouth tuna and so fresh you could still smell the sea sea urchin. Uni on shiro ebi. Kinmedai and nodoguro sashimi. There was practically nothing that didn’t scream EXCELLENT. Practically nothing… because the tamago, while good, was far from the best I’ve ever had. Even in Singapore.
Just writing this review is making my mouth water so I’m going to have to stop now. So let me finish with this.
(In my opinion which isn’t worth anything so please feel free to ignore me…)
There are two sushi restaurants that stand at the pinnacle of their craft in Singapore. And Hashida is one of them.
(If you couldn’t guess, Shinji’s the other laaaa)

I don’t enjoy being the one that busts the 5 star bank but I’m afraid this is it. To be clear, I had an enjoyable meal at Hashida Sushi and the difference in opinion comes down to taste or texture preferences and small, non-​food details. Also, I am comparing this restaurant with the likes of top dogs in Singapore and Tokyo — Shinji, Mizutani, Tatsuya etc so if you’re deciding between this and something like I don’t know, Itacho? Obviously that’s not even a close fight.
I had a business lunch here and there were several dishes that were outstanding. The uni and eggs on rice were out of this world… the yuzu chawanmushi, the slightly crunchy shellfish sushi (I suspect it was a conch varietal but couldn’t be sure because the waitress wasn’t eloquent) and the some of the white fish ones were excellent. Everything else kind of felt like gropes in the dark in terms of glaze and fish combinations, though I really liked how the rice was cooked. Plump, warm, vinegared enough to almost steal the show. I wish Chef Hatch used a heavier hand with the wasabi, but I guess it’s hard to communicate/​observe preferences when your customers are in the midst of business discussions, so it’s not a big deal for. Lastly, the tamago — a simple, traditional item that knocked my socks off at Mizutani — was rather tough and bland.
In terms of service, I generally don’t expect much but Shinji’s quasi-​Japanese team has set the highest bar and Tatsuya at Goodwood ranks near the bottom for me (think loud aunty serving sushi by sticking her hand right across my face several times). Hashida’s servers fall somewhere in the middle. Our hosts arrived at the restaurant on time and were asked to wait outside for 5 more minutes and thankfully for them, we arrived just as the restaurant allowed us in. Not the kind of introduction you’d like in a business setting. We were attended to promptly when we had requests, but the waitress forgot to introduce our dishes at least once and when she did introduce them, she forgot some of the names and said things like «err something like shellfish one». Also, there seemed to be an uneven distribution in terms of who’s drinks got topped up throughout the meal. Without coming off as a stuffy cow, people pay top dollar for service and food, not one or the other. For this entire experience, I’m calling a four.

Best i had in Singapore do far. Sato San was our chef. Had to be good at $ 960 for 2!

in this day and age of technological wizardry, instant gratification and constant contemporary modernization of cuisines, traditional sushi joints like hashida is fast becoming few and far between.
this rarity is further rarified by a desire to educate you on what you are eating, explaining piece by piece, dish by dish the who, what, where, when, why and how.
the experience is further enhanced by a proficiency in english that again is rare in most traditional japanese sushi chefs.
their proficiency, coupled with their desire to use the language most appropriate in helping them communicate with you, is commendable.
the chefs are further imbued with a sense of humour and a genuine desire to please the audience, you, and you alone.
no such celebrity attitude as, just take what i make, eat it and love it.
they serve you what you like, how you like it but all within the reasonable boundaries in line with their tradition.
we only wanted sashimi and sushi and that is what they served us, omakase style.
you cannot help but constantly compare them with other exquisite outposts from japan.
and inevitably, you will come to the conclusion that they do hold their own against the best of the best in their class.
pristine produce primed by transcendent technique in storage, preparation and execution, transforming them ever so slightly with secret sauces, to feed your most primal need to eat.
so, don’t just sit pretty, in front of your computer or handheld devices, ogling at my food porn, liking, ufcing and sending me compliments!
get on your phone, make that essential booking and let the magic begin!:)

Save from flying to Japan, there are only a handful of Japanese sushi restaurants here that serve up sushi like what you get in Japan. Perfectly seasoned fresh fish on warm fluffy sushi rice. This is one of the new kid that has already been receiving rave reviews
Two months old, this is helmed by the son of the sushi restaurant of the same name at Tsukiji market. They fly in their fish 4 times a week and you can tell. I love my nigiri sushi and I love how they serve it slightly warm in Japan, but almost always cold here. Several chefs here have told me that it is too much work maintaining the rice warm and thus, it is normally served chilled or at room temperature. Hashida does it right.
Almost everything is homemade here. The tamago, the signature chawanmushi (made with anago now as it is in season), the dessert. Chef Hashida himself is a trained pastry chef and he creates the desserts too.
You can find their prices on their website. We were served by Chef Tomoo who also informed us that Chef Aoki (of Aoki) and Chef of Shinji has also recently dined here. The circle is small. Chef Tomoo is also very informative about the source of their seafood and love to share his knowledge of the where, why and how of fish origins.
They also have a private dining room but it is currently not in operation as they are unable to find additional sushi chefs.
Can’t wait to return.